Ham and Cheese Potato Soup (crockpot)
Ham and cheese potato soup is the ultimate weeknight comfort meal. Let it simmer all day in the crockpot and end with a cheesy, creamy thick potato soup that has a burst of sweet and smokey ham.
Servings: 6
Calories:
Ingredients
- 1 Leek - thinly sliced
- 12-16 oz Ham Steak, precooked, smoked flavor preferred divided into two halves
- 3 lbs Russet Potatoes - peeled and cubed into about ¼ inch cubes.
- 1 TBSP Salt
- 2 tsp Smoked Paprika
- 1 Bay Leaf
- 4 cups Chicken Stock
- 8 oz Sharp Cheddar Cheese - shredded off the block
- 4 oz Gouda Cheese - shredded
- 1 cup Heavy Cream
- ½ TBSP Black Pepper
- Green Onions - thinly sliced
- 1 TBSP Butter
Instructions
- In a crockpot, add the leek, half of the ham steak - ¼ inch cubed, cubed potatoes, salt, smoked paprika, bay leaf and chicken stock. Make sure the potatoes are submerged in the stock, if you need it, add a cup of water. Cook on high for 3-4 hours or on low 6-7 hours, until the potatoes are soft and fall off a fork. Keep on warm until you're ready to finish the soup.
- Remove the bay leaf. Add the cheese and stir until combined. Add the cream and black pepper.
- Using an immersion blender or a regular blender, blend half of the soup to make it creamy but keeping some potato chunks.
- In a pan, over medium heat, add 1 TBSP of butter and pan fry the remainder of the ham steak. Once browned, cut into large bite-size cubes.
- Thinly slice green onions for garnish.
